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Chef
Hilda Pope
Governor's
Executive Residence
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Cherry-Wood
Smoked Catfish Cakes with
Field Greens and Tennessee Caviar,
Grainger Tomato Coulis,
Wasabi/Lime Mayonnaise,
Spicy Remoulade Sauce,
Tennessee Paddle Fish Caviar Garnish
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| Cherry-Wood
Smoked Catfish Cakes
Serves
6
Ingredients
Catfish filets
Dijon Mustard
Small Capers
Worcestshire Sauce
Sautéed finely chopped onion
Sautéed finely chopped red pepper
Mayonnaise
Italian bread crumbs
Panko bread crumbs
Chopped flat leaf parsley
Extra Virgin Olive Oil
Butter
Salt & Pepper
Dry Rub
Paprika
Cracked black pepper
Kosher salt
Olive oil
Chili powder
Dry Thyme
Garlic powder
Cherry Wood Chips |
Portion/Unit
1 lb
1 T
1 T
1 T
1 T
1 T
2 T
1/4 cup
1/2 cup
1 T
1/4 cup
4 T
Taste
Dry Rub
3 T
1 T
2 t
2 T
2 T
1 T
2 t
2 T |
Preparation
Mix dry rub ingredients
together. Rub fish with olive oil and dry rub. Smoke
with Cherry wood chips for 20 to 30 minutes. Let
catfish cool and refrigerate for at least 2 hours
and up to overnight. Crumble cooked catfish and
add mustard, mayonnaise, capers, onions, red bell
pepper, worcestshire sauce and Italian bread crumbs.
Shape into 2-inch patties, dredge into Panko crumbs,
and refrigerate. Mix olive oil and butter in fry
pan. Fry catfish cakes for 3-5 minutes on each side.
Set aside and keep warm. |
| Grainger
Tomato Coulis
Makes
2 cups
Ingredients
Grainger tomatoes
Champagne vinegar
Olive oil
Lime Juice
Balsamic vinegar
Salt |
Portion/Unit
2 medium size
2 T
2 T
1 t
2 T
Taste |
Preparation
Peel and seed tomatoes.
Process all ingredients in food processor until
liquefied and smooth. Chill until very cold. |
| Wasabi/Lime
Mayonnaise
Makes
1/2 cup
Ingredients
Mayonnaise
Wasabi Powder
Lime zest
Lime juice |
Portion/Unit
1/2 cup
2 t
1 t
1 t |
Preparation
Blend together all
ingredients. Set aside. |
| Spicy
Remoulade Sauce
Makes
1 cup
Ingredients
Mayonnaise
Whole-grain mustard
Tiny Capers
Cornichons
Chopped flat-leaf parsley
Ketchup
Scallion - chopped
Paprika
Ancho Chile powder
Tabasco |
Portion/Unit
3/4 cup
2 t
2 t
2 T
1 T
2 T
1 whole
Dash
Taste
Taste |
Preparation
Combine capers,
Cornichons, parsley and scallion in a food processor.
Process until chopped fine. Add mayonnaise, mustard,
ketchup, paprika, Ancho Chile powder and Tabasco
to blend. Set aside. |
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Garnish & Serve
Makes
1 cup
Ingredients
Baby Field Greens
Extra Virgin olive oil
Lemon juice
Sea Salt
Chives – whole
Tennessee Paddle Fish Caviar
Lemon - Whole
Lemon Zest |
Portion/Unit
2 cups
1-2 t
1 t
Dash
Small bunch
3 t
1
1 large strip – tied into a knot |
Preparation
Make design with tomato
coulis across plate with squeeze bottle. Toss baby greens
with olive oil, lemon juice, sea salt and tower into one
corner of plate. Hollow out a half lemon, fill with Remoulade
sauce, garnish with lemon zest and set on the plate. Carefully
place 3 warm catfish cakes, squeeze Wasabi Mayonnaise
on top of cakes and garnish with Caviar. |
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